Crispy Filipino Fried Chicken With Calamansi

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 4 hours 55 minutes, including 4 hours marinating

Quick Ingredients

Chicken: 3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
Marinade: 1/2 cup calamansi juice or 1/4 cup lemon juice plus 1/4 cup lime juice, 1/3 cup soy sauce, 8 garlic cloves minced, 2 tsp freshly ground black pepper, 1 tbsp brown sugar, 2 dried bay leaves
Coating: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp sweet paprika
Frying: 6 cups neutral oil, such as canola, peanut, or vegetable oil
Banana ketchup dip: 1/2 cup banana ketchup, 1 tbsp calamansi or lime juice, 1 tsp soy sauce, 1/2 tsp hot sauce

Do This

1. Marinate chicken with calamansi juice, soy sauce, garlic, black pepper, brown sugar, and bay leaves for 4 to 12 hours in the refrigerator.
2. Stir together the banana ketchup dip, then set up a wire rack over a baking sheet for draining the fried chicken.
3. Mix flour, cornstarch, baking powder, salt, garlic powder, black pepper, and paprika in a shallow dish.
4. Drain chicken well, coat each piece firmly in the flour mixture, and rest for 10 minutes so the coating hydrates.
5. Fry in 325°F oil in 2 batches for 12 to 14 minutes, turning occasionally, until lightly golden and mostly cooked.
6. Raise oil to 375°F and fry each batch again for 2 to 3 minutes, until crisp, deep golden, and 175°F in the thickest part.
7. Rest for 5 minutes, then serve hot with banana ketchup dip or savory soy-vinegar dipping sauce.

Why You’ll Love This Recipe

Big Filipino flavor: Calamansi or citrus, soy sauce, garlic, and black pepper make the chicken tangy, savory, and deeply aromatic.
Extra-crisp coating: A flour and cornstarch dredge gives you that crunchy, craggy crust without needing a complicated batter.
Juicy, well-seasoned meat: A 4-hour marinade seasons the chicken all the way through while keeping it tender.
Perfect dipping options: Serve with sweet-tangy banana ketchup or a sharp soy-vinegar sawsawan-style sauce.

Grocery List

Produce: Calamansi, or lemons and limes; garlic; shallot; optional Thai chile or red chile; optional green onions for garnish
Dairy: None needed
Pantry: Bone-in, skin-on chicken thighs and drumsticks; soy sauce; banana ketchup; cane vinegar or white vinegar; brown sugar; all-purpose flour; cornstarch; baking powder; kosher salt; black pepper; garlic powder; sweet paprika; dried bay leaves; neutral frying oil; optional hot sauce

Full Ingredients

For the Calamansi-Soy Chicken

3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
1/2 cup fresh calamansi juice, strained, or 1/4 cup fresh lemon juice plus 1/4 cup fresh lime juice
1/3 cup soy sauce
8 garlic cloves, finely minced, about 2 1/2 tbsp
2 tsp freshly ground black pepper
1 tbsp packed light brown sugar
2 dried bay leaves

For the Crisp Coating

1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp garlic powder
1 tsp freshly ground black pepper
1/2 tsp sweet paprika

For Frying

6 cups neutral oil, such as canola, peanut, or vegetable oil, for a 10- to 12-inch heavy pot or Dutch oven

For the Sweet-Tangy Banana Ketchup Dip

1/2 cup banana ketchup
1 tbsp fresh calamansi juice or lime juice
1 tsp soy sauce
1/2 tsp hot sauce, optional

Optional Savory Soy-Vinegar Dipping Sauce

3 tbsp soy sauce
2 tbsp cane vinegar or white vinegar
1 tbsp fresh calamansi juice or lime juice
1 small shallot, finely minced, about 2 tbsp
1 small Thai chile or red chile, thinly sliced, optional
1 tsp packed light brown sugar
1/4 tsp freshly ground black pepper

For Serving

2 cups steamed jasmine rice, optional
2 tbsp thinly sliced green onions, optional
4 calamansi halves or lime wedges, optional

Crispy Filipino Fried Chicken With Calamansi – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl or zip-top bag, combine 1/2 cup calamansi juice, 1/3 cup soy sauce, 8 minced garlic cloves, 2 tsp black pepper, 1 tbsp brown sugar, and 2 dried bay leaves. Add the chicken and turn each piece until fully coated. Cover and refrigerate for at least 4 hours and up to 12 hours, turning the pieces once halfway through if possible.

Because the marinade contains citrus, avoid marinating longer than 12 hours. The chicken will be very flavorful after 4 hours, and an overnight-style 8 to 12 hour marination gives a stronger tangy, garlicky flavor.

Step 2: Prepare the dips and frying station

For the banana ketchup dip, stir together 1/2 cup banana ketchup, 1 tbsp calamansi or lime juice, 1 tsp soy sauce, and 1/2 tsp hot sauce if using. For the savory dipping sauce, stir together 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp calamansi or lime juice, 2 tbsp minced shallot, 1 sliced chile if using, 1 tsp brown sugar, and 1/4 tsp black pepper. Cover the sauces and set them aside while you fry.

Place a wire rack over a rimmed baking sheet near the stove. This keeps the fried chicken crisp as it drains. Avoid draining directly on paper towels for too long, since steam can soften the crust.

Step 3: Take the chill off the chicken

Remove the chicken from the refrigerator 30 minutes before frying. Lift each piece from the marinade, letting excess liquid drip back into the bowl. Discard the used marinade. Pat the chicken lightly with paper towels so it is not dripping wet, but leave the surface slightly tacky so the coating can cling well.

Step 4: Mix the crisp coating

In a wide shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp black pepper, and 1/2 tsp sweet paprika. Break up any clumps of cornstarch with your fingers or a whisk so the coating is evenly blended.

Step 5: Dredge the chicken

Working one piece at a time, press the chicken firmly into the flour mixture, making sure the coating gets into all the folds and edges of the skin. Shake off only the loose excess, then place the coated chicken on the wire rack. Let it rest for 10 minutes before frying. This short rest helps the flour hydrate and stick, which gives you a crispier, sturdier crust.

For a slightly thicker crust, press each piece back into the flour mixture once more right before it goes into the oil. This is especially helpful for thighs, where the skin has more folds and can hold extra crunchy bits.

Step 6: First fry at 325°F

Pour 6 cups neutral oil into a heavy pot or Dutch oven. Heat over medium to medium-high heat until the oil reaches 325°F on a deep-fry thermometer. Carefully add half of the chicken pieces, skin side down, without crowding the pot. Fry for 12 to 14 minutes, turning every 3 to 4 minutes, until the chicken is light golden and the thickest pieces register at least 160°F.

Transfer the first batch to the wire rack and repeat with the remaining chicken, allowing the oil to return to 325°F before adding the next batch. Adjust the heat as needed to keep the oil between 315°F and 335°F during this first fry.

Step 7: Second fry at 375°F for extra crunch

Increase the heat and bring the oil to 375°F. Return the chicken to the oil in 2 batches and fry for 2 to 3 minutes per batch, turning once, until the crust is deep golden brown, crisp, and audibly crunchy. The thickest part of each thigh or drumstick should register 175°F on an instant-read thermometer. This higher final fry crisps the coating while the inside stays juicy.

Step 8: Rest and serve

Transfer the fried chicken back to the wire rack and let it rest for 5 minutes. If desired, sprinkle very lightly with a pinch of kosher salt while hot. Serve with the banana ketchup dip for a sweet-tangy twist, or with the soy-vinegar dipping sauce for a sharper savory finish. Add steamed jasmine rice, sliced green onions, and calamansi halves or lime wedges if you like.

Pro Tips

Use a thermometer for the oil and the chicken: Oil temperature controls the crust, while internal temperature ensures the chicken is safely cooked. For thighs and drumsticks, 175°F gives tender, juicy dark meat.
Do not overcrowd the pot: Crowding drops the oil temperature and can make the coating greasy. Fry in 2 batches for the best texture.
Let the dredged chicken rest: A 10-minute rest before frying helps the flour mixture cling to the chicken instead of falling off in the oil.
Choose calamansi when you can: Calamansi gives the most classic Filipino-style tang, but a 50-50 mix of lemon and lime works beautifully when calamansi is hard to find.
Keep the chicken on a rack: A wire rack lets steam escape so the bottom of the crust stays crisp.

Variations

Spicy Filipino-style fried chicken: Add 1 tsp cayenne pepper to the coating and 1 sliced Thai chile to the marinade.
Extra-garlic version: Add 1 tsp garlic powder to the marinade in addition to the fresh garlic, and serve with a garlic-soy dipping sauce.
Boneless version: Use 2 lb boneless, skinless chicken thighs cut into large pieces. Marinate for 2 to 4 hours, then fry at 350°F for 5 to 7 minutes total, until the internal temperature reaches 165°F.

Storage & Make-Ahead

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For the crispiest reheating, place the chicken on a wire rack set over a baking sheet and warm in a 375°F oven for 12 to 15 minutes, or in an air fryer at 375°F for 6 to 8 minutes, until hot and crisp. Do not microwave if you want to keep the coating crunchy. The chicken can be marinated up to 12 hours ahead, but do not exceed 12 hours because the citrus can start to change the texture of the meat. The banana ketchup dip and savory soy-vinegar sauce can be made up to 5 days ahead and stored covered in the refrigerator.

Nutrition (per serving)